Healthier chicken and leek pie

Name: Healthier chicken and leek pie
Total time: 40 min
Yield: serves 4
Ingredients: spray olive oil; leeks 2, finely sliced; garlic 2 cloves, crushed; skinless chicken breasts 2, cubed; flour 1 tbsp; half-fat crème fraîche 100ml; chicken stock 150ml; ciabatta 70g, torn into pieces; flat-leaf parsley a small bunch, chopped; green beans cooked, to serve

40 minutes
serves 4
Easy

A perfect easy and healthy supper for when you feel like you’ve overindulged over the Christmas period! Chicken and leeks are cooked in a creamy sauce and finished off with golden ciabatta breadcrumbs for a clever and healthier alternative to pastry

October 8, 2015 at 6:30 pm

Ingredients

spray olive oil
leeks 2, finely sliced
garlic 2 cloves, crushed
skinless chicken breasts 2, cubed
flour 1 tbsp
half-fat crème fraîche 100ml
chicken stock 150ml
ciabatta 70g, torn into pieces
flat-leaf parsley a small bunch, chopped
green beans cooked, to serve

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. Heat a spray of olive oil in a frying pan, add the sliced leeks and fry for 5 minutes until softened. Add the garlic for a minute, then add the chicken. Fry for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens. Blitz the ciabatta in a small blender so you get large breadcrumbs. Stir the parsley into the filling and spoon into 4 individual pie dishes, scatter over the breadcrumbs and bake for 20-25 minutes until the tops are golden and crisp. Serve with green beans.